Over summer we were lucky enough to be given organic bowen mangoes every week from our egg lady (Thanks Egg Lady!!!). We actually couldn’t eat them fast enough. I am always aware of not having too much fruit (sugar), so after seeing a post on Instagram by Jordon Pie & Kultured Wellness, I decided to give mango fermenting a go!

It takes a few days for the mangoes to ferment with the Kefir. You know it’s ready once there is no detectable sweetness in the ferment. Instead there will be an amazing zingy, tangy flavor burst that blows your taste buds minds!

During the fermenting process the sugar is eaten up, enzymes are increased helping absorption of nutrients, the probiotics in the kefir multiply, making these ice-blocks a gut loving treat!

 

 

 

 

Print Recipe
Zingy Fermented Mango Pops
Prep Time 10 minutes
Cook Time 48 hours to ferment
Servings
Ice - blocks
Prep Time 10 minutes
Cook Time 48 hours to ferment
Servings
Ice - blocks
Instructions
  1. Place mango flesh & kefir in a blender and blitz until smooth.
  2. Pour into a large mason jar (must be air tight). Leave an inch of space between mix and lid for pressure to build up.
  3. After 48hrs, check for any detectable sweetness. If it's zingy, you know it's ready to pour into your ice-block moulds and place in the freezer for at least 5 hours before eating.
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